John Myers
Pork Liver in Milk Bath with Mushrooms
The perfect pork liver in milk bath with mushrooms recipe with a picture and simple step-by-step instructions.
- 2 Discs Pork liver
- 2 piece Fresh tomato
- 6 piece Mushrooms brown
- 1 piece Onion red
- 1 piece Clove of garlic
- 1 branch Fresh thyme
- 1 branch Rosemary fresh
- 1 branch Sage fresh
- 0,25 bunch Finely chopped parsley
- 1 tsp Tomato paste
- 1 Cup Milk
- 0,5 Cup Red wine
- 2 cl Soy sauce
- 1 tbsp Clarified butter
- 1 tsp Butter
- Salt
- Pepper
- Wash the liver, remove the tendons and soak in a milk, garlic, onion marinade with a little soy sauce for about 3 hours.
- Roughly chop the rest of the onion (a little more than half), peel the tomatoes and cut into slices, clean the mushrooms and cut them bite-sized and finely chop the herbs.
- Now remove the liver from the marinade, dry it and mix it lightly.
- Heat the clarified butter in a pan and lightly sweat the onions in it.
- Now the liver follows the mushrooms, tomatoes and finally the herbs.
- When the liver has taken on a slight color, it is extinguished with the red wine and the liquid is reduced a little, then the milk marinade is added to the boil, season with salt and pepper and serve on fresh farmhouse bread.
- Add a beer or the rest of the red wine and a delicious dinner is ready!
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